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Pan Seared Pork Chops with Tahini Yogurt Sauce and Roasted Eggplant Quinoa (Copy)

Dry rubbed, crispy seared pork chops served with a quinoa and roasted eggplant salad, drizzled with a yogurt tahini sauce.

Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 670 Fat: 17g Carbs: 27g Protein: 20g

Quinoa is a nutrition-packed ancient grain known for its versatile taste and light crunch. Before roasting, we lightly salt the eggplant to draw out moisture so the edges caramelize and the texture says firm in the final dish. Topped with well-seasoned pork chops and the tahini yogurt sauce, this is the perfect weeknight meal!

Ingredients
Eggplant
Shallot
Garlic
Lemon
Spinach
Minnesota Nice Spice Mediterranean Mate spice blend
Quinoa
Tahini
Pork chops
Greek yogurt

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Foil/silpat lined baking sheet

Medium pot

Small mixing bowl

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450˚F. Wash and dry all produce. Peel shallot then mince. Mince or grate garlic. Zest lemon; cut in half then juice. Remove stem from eggplant and discard; then, dice into 2” cubes. Lay eggplant pieces on paper towels and sprinkle with 1 tsp. salt and set aside. Remove pork chops from package; rinse and pat dry. Season pork chops with Mediteranean Mate seasoning very well all over and massage into chops, then set aside.

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Step 2: COOK QUINOA

Heat a small pot over medium heat. Add quinoa and toast for 2-3 min while stirring occasionally to prevent burning. Add 1 tsp. oil, shallot and garlic to quinoa; sauté 2 more min. Add 1.5 cups water, bring to a boil, reduce heat to low, cover and cook 10-12 min, until water is absorbed and quinoa is tender.

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Step 3: ROAST EGGPLANT

Pat eggplant dry with towels to remove exuded moisture. Lay eggplant onto a lined baking sheet, drizzle with 1 tsp. oil and toss to coat with oil. Place in preheated oven for 13-15 min, just until fork tender and beginning to brown. Remove from oven and set aside.

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Step 4: MAKE DRESSING

In a small mixing bowl, whisk together yogurt, tahini, 1 tsp. lemon zest, 1 tsp. lemon juice, 2 tsp. water and a pinch of salt and pepper to taste. Set aside.

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Step 5: SEAR PORK

Heat 1 tsp. oil in a medium sauté pan over medium high heat. Add pork chops to hot pan and sear 3-4 min on each side until cooked through. USDA reccomends cooking pork to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Gently fold roasted eggplant and spinach into quinoa until incorporated then divide between two plates. Set pork chops next to quinoa salad and drizzle tahini yogurt sauce. Enjoy!